CN103976317A - Novel pickled tomatoes and novel preparation method thereof - Google Patents

Abstract

The invention provides novel pickled tomatoes and a novel preparation method thereof. The novel pickled tomatoes are composed of the following components in parts by weight: 10 parts of fresh tomatoes, 1 to 3 parts of osmanthus fragrans, 0.3 to 0.6 part of coriander, 3 to 5 parts of carrots, 0.1 to 0.3 part of wild pepper, 0.2 to 0.4 part of cooking wine, 0.3 to 0.5 part of monosodium glutamate, 1 to 3 parts of table salt, 0.1 to 0.3 part of garlic cloves, 0.2 to 0.5 part of dry ginger slices, 0.01 to 0.03 part of red pepper, and 10 to 20 parts of water. Compared with the prior art, the novel pickled tomatoes have the beneficial effects of tasting scour, salty, crispy and delicious; the novel preparation method has the beneficial effects that the preparation process is simple, the cost is low, and the sanitation and environmental protection are ensured.

Description

A kind of novel bubble tomato and novel preparation method thereof

Technical field

The invention belongs to food processing technology field, more specifically relate to a kind of novel bubble tomato and novel preparation method thereof.

Background technology

Tomato is frequent one of edible vegetables in daily life, has the effects such as tasty and refreshing, sweet and sour taste, heat-clearing, can be for cooking, Baoshang and cold and dressed with sauce etc.

Summary of the invention

The object of the invention is to overcome the deficiency that prior art exists, a kind of novel bubble tomato is provided.

Another object of the present invention is to provide the novel preparation method of this novel bubble tomato.

For achieving the above object, the present invention has taked following technical scheme:

A kind of novel bubble tomato, in weight portion, composed of the following components:

Fresh tomato: 10, sweet osmanthus: 1～3, caraway: 0.3～0.6,

Carrot: 3～5, Chinese prickly ash: 0.1～0.3, cooking wine: 0.2～0.4,

Monosodium glutamate: 0.3～0.5, salt: 1～3, garlic clove: 0.1～0.3,

Dried ginger slice: 0.2～0.5, capsicum: 0.01～0.03, water: 10～20.

The preparation method of described novel bubble tomato, comprises following technical step:

(1) prepare container; Pickle jar is rinsed well with clear water, with drying inwall through the cloth of sterilization, for subsequent use;

(2) raw material arranges; Select fresh, the tomato that is of moderate size without spot, shampooing is clean, drains away the water; By sweet osmanthus, caraway and carrot wash clean;

(3) salt adding fermentation; Fresh tomato is mixed with sweet osmanthus, caraway and carrot, pack in pickle jar, add salt and water, with building, wouldn't seal, hermetically sealed can mouth again fermented after 8～12 days;

(4) seal brewed; All the other batchings are mixed, stir, inject in pickle jar, lid is covered tightly; After 3～6 days, it is edible.

Compared with prior art, the present invention has following beneficial effect:

(1) the present invention has salty suitable, the tender and crisp mouthfeel such as good to eat of acid;

(2) preparation technology is simple, with low cost, hygienic environment-protecting.

Detailed description of the invention

Below in conjunction with specific embodiment, the invention will be further described.

Embodiment 1

A kind of novel bubble tomato, in weight portion, composed of the following components:

Fresh tomato: 10, sweet osmanthus: 1, caraway: 0.3, carrot: 3,

Chinese prickly ash: 0.1, cooking wine: 0.2, monosodium glutamate: 0.3, salt: 1,

Garlic clove: 0.1, dried ginger slice: 0.2, capsicum: 0.01, water: 10.

Embodiment 2

A kind of novel bubble tomato, in weight portion, composed of the following components:

Fresh tomato: 10, sweet osmanthus: 3, caraway: 0.6, carrot: 5,

Chinese prickly ash: 0.3, cooking wine: 0.4, monosodium glutamate: 0.5, salt: 3,

Garlic clove: 0.3, dried ginger slice: 0.5, capsicum: 0.03, water: 20.

Embodiment 3

A kind of novel bubble tomato, in weight portion, composed of the following components:

Fresh tomato: 10, sweet osmanthus: 2, caraway: 0.5, carrot: 4,

Chinese prickly ash: 0.2, cooking wine: 0.3, monosodium glutamate: 0.4, salt: 2,

Garlic clove: 0.2, dried ginger slice: 0.3, capsicum: 0.02, water: 16.

The preparation method of described novel bubble tomato, comprises following technical step:

(1) prepare container; Pickle jar is rinsed well with clear water, with drying inwall through the cloth of sterilization, for subsequent use;

(2) raw material arranges; Select fresh, the tomato that is of moderate size without spot, shampooing is clean, drains away the water; By sweet osmanthus, caraway and carrot wash clean;

(3) salt adding fermentation; Fresh tomato is mixed with sweet osmanthus, caraway and carrot, pack in pickle jar, add salt and water, with building, wouldn't seal, hermetically sealed can mouth again fermented after 8～12 days;

(4) seal brewed; All the other batchings are mixed, stir, inject in pickle jar, lid is covered tightly; After 3～6 days, it is edible.

Claims (2)

1. a novel bubble tomato, is characterized in that, in weight portion, composed of the following components:

Fresh tomato: 10, sweet osmanthus: 1～3, caraway: 0.3～0.6,

Carrot: 3～5, Chinese prickly ash: 0.1～0.3, cooking wine: 0.2～0.4,

Monosodium glutamate: 0.3～0.5, salt: 1～3, garlic clove: 0.1～0.3,

Dried ginger slice: 0.2～0.5, capsicum: 0.01～0.03, water: 10～20.

2. the preparation method of novel bubble tomato claimed in claim 1, is characterized in that, comprises following technical step:

(1) prepare container; Pickle jar is rinsed well with clear water, with drying inwall through the cloth of sterilization, for subsequent use;

(2) raw material arranges; Select fresh, the tomato that is of moderate size without spot, shampooing is clean, drains away the water; By sweet osmanthus, caraway and carrot wash clean;

(3) salt adding fermentation; Fresh tomato is mixed with sweet osmanthus, caraway and carrot, pack in pickle jar, add salt and water, with building, wouldn't seal, hermetically sealed can mouth again fermented after 8～12 days;

(4) seal brewed; All the other batchings are mixed, stir, inject in pickle jar, lid is covered tightly; After 3～6 days, it is edible.